Plantain Porridge

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If you want a warm, comforting, and healthy breakfast, look no further than this gluten-free vegan Plantain Porridge. Try with toast and fruit for a full breakfast!

Plantain Porridge

Porridges are very traditional breakfasts in Jamaica, and allow for more variety than just the common oatmeal everyone in the US eats. Some examples of my favorite porridges are my Instant Pot Cornmeal Porridge, Banana Porridge, and Buckwheat Porridge.

Plantain vs. Banana

If you’re not familiar with plantains, they will simply look like very large bananas. They are a similar fruit, but unlike bananas, are not eaten raw (you will be disgusted if you try).

When they are green, you can treat them similarly to potatoes, and when they are ripe they are usually baked or fried and eaten as a side in many Caribbean and African cuisines, most notably Jamaica and Cuba.

They are slowly becoming commonly found in supermarkets, and if all else fails in a health food store or ethnic food store (most likely Latino markets).

Plantain porridge ingredients

Plantains are sold anywhere from completely green, which is visually easy to see, like green bananas, to various levels of ripeness.

You may think that yellow plantains are ripe, however if you buy them yellow, or even yellow with a few black speckles, I would let them sit on your counter for a few more days.

For recipes needing sweet plantains, wait until they are completely dark brown/black or close to being so; don’t worry, they aren’t rotten! But in this recipe, we will be using green plantains for a better consistency and taste.

Are Plantains Healthy?

Like bananas, plantains are very high in potassium. Because of its high starch content, it is nutritiously similar to a potato and other similar root vegetables.

What this means is that they are a good cheap staple food, and are used as such in the cuisines of many tropical countries. They have complex carbohydrates, fiber, vitamins, and minerals.

The fiber content makes plantains a perfect breakfast food, since fiber sets your digestive system up for success, and has you starting out your day full but not sluggish.

Remember to not be scared of carbohydrates, they are necessary for the human body to function. Plantains are a favorable source of complex carbohydrates, which means they break down slower, keeping you full longer, while not giving you a “sugar crash”.

Blending plantain in stick blender

Plantain Porridge

This is a commonly found Nigerian plantain porridge recipe that has found its way to Jamaica. Traditionally it is eaten alone, but you can add toppings if you like, especially if you’d like to get some additional protein. Try with chia seeds, hemp hearts, chopped nuts, dried, fresh, or stewed fruit, cacao nibs, or coconut flakes

Can You Eat Plantains Raw?

Well, you can… But you probably will hate it. Plantains taste bitter until they are cooked, so this is not a snack you can peel and eat on the go.

How To Peel A Plantain?

Plantain’s skin is very tough compared to bananas, so it may not break and peel as easily as bananas. My favorite way to peel a plantain is to slice off the ends, and make small slits in the skin so I can then peel the skin off as you normally would.

Plantains are much firmer than bananas as well, so from there you can easily chop it up on a cutting board.

What Is In Plantain Porridge?

  • Green Plantains are the starchy base for this Nigerian porridge recipe.
  • Canned Condensed Milk works to add a lovely creamy texture and as a sweetener. I use a cup of my Vegan Condensed Milk or coconut condensed milk. Feel free to use your favorite brand.
  • Canned Coconut Milk adds more creaminess and flavor.
  • Pink Himalayan Salt adds nuance and depth.
  • Cinnamon Leaves or Powder for that warming spicy flavor.
  • Vanilla Extract, in my opinion, is necessary in any spiced sweet dish.
  • Fresh Grated Nutmeg also adds a lovely spiced flavor. Fresh nutmeg that is grated immediately before use has less of the bitter flavor nutmeg can have.

Cooked plantain porridge in pot

How To Make Plantain Porridge?

  • Add the water for blending and plantains to your blender and process until smooth, then set aside.
  • In a medium-sized pot, add the other three cups of water, coconut milk, cinnamon leaves or powder, grated nutmeg, and salt. Cover with a lid and bring to a boil on medium-high heat.
  • Once the mixture has come to a boil, turn down to low heat. Slowly add in the blended plantain mixture while stirring gently with a rubber spatula or wooden spoon.
  • Continue to gently stir the mixture until fully combined. You can also use a whisk to be sure there are no clumps.
  • Once the porridge has a smooth consistency, add vanilla extract and vegan condensed milk. Continue stirring until the porridge is fully combined and even in consistency.

Can Dogs Eat Plantains?

Cooked plantains are fine for dogs in small quantities. The fiber they contain is actually beneficial for their digestive systems. However, if they eat too much, it can make their stomachs upset. Also, raw plantains are not good for dogs to eat.

Other Plantain Recipes:

Air Fryer Plantains

Baked Plantains

Air Fryer Jerk Plantain Chips

Vegan Plantain Bread

Mangu (Dominican Mashed Potatoes)

Plantain Fritters

Vegan Pastelon (Plantain Lasagna)

Air Fryer Tostones

Other Vegan Winter Breakfast Recipes:

Instant Pot Brown Rice Pudding

Vegan Gluten-Free Biscuits and Gravy

Vegan Crockpot Oatmeal

Gluten-Free Banana Oatmeal Pancakes

Vegan Jamaican Rundown

Breakfast Skillet Potatoes

plantain porridge overlay with a spoon and cutting board to the side with grater for nutmeg

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Categories

Nutrition

(Per serving)
  • Energy: 420 kcal / 1756 kJ
  • Fat: 20 g
  • Protein: 7 g
  • Carbs: 58 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 20 min
  • Ready in: 35 min
  • For:
  • 6 servings

Ingredients

Instructions

  1. Add the water for blending and plantains to your blender and process until smooth, then set aside.
  2. In a medium-sized pot, add the other three cups of water, coconut milk, cinnamon leaves or powder, grated nutmeg, and salt. Cover with a lid and bring to a boil on medium-high heat.
  3. Once the mixture has come to a boil, turn down to low heat. Slowly add in the blended plantain mixture while stirring gently with a rubber spatula or wooden spoon.
  4. Continue to gently stir the mixture until fully combined. You can also use a whisk to be sure there are no clumps.
  5. Once the porridge has a smooth consistency, add vanilla extract and vegan condensed milk. Continue stirring until the porridge is fully combined and even in consistency.
Recipe author's Gravatar image

Chef Marsha

I am Marsha Lee, Chef, Owner and Operator of Eat With Your Eyes LLC, located in Mount Vernon, New York.

My passion for food began at an early age, while still a child in St. Andrew, Jamaica. I began playing with simple breakfast and fried food recipes I would see, until I mastered them, based on my critics.

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3 Comments
  1. jamiel
    January 29, 2021

    I absolutely have to try this recipe, it looks amazing! Reminds me of home. ❤️

  2. Minerva
    January 27, 2021

    This recipe reminds me of my grandmother, thank you for sharing!

    • Jamiel
      January 29, 2021

      I absolutely agree! As authentic as it get!! Love it!